• 한국수산과학회지
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• 제42권1호
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• pp.15-19
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• 2009

A simple and sensitive method for erythromycin quantification by liquid chromatography electrospray mass spectrometry (LC-MS/MS) in fishery products was developed. Samples were extracted by liquid-liquid extraction using 70% acetonitrile. Lipids were removed by acetonitrile saturated hexane. LC separation was performed on a Shiseido UG C-18 column ($150\;mm{\times}2.0\;mm$ internal diameter.) with a gradient system of 0.2% acetic acid-acetonitrile containing 0.2% acetic acid as a mobile phase at flow rate of 0.2 mL/min. The mass spectrometer was operated in selected reaction monitoring with positive electro-spray interface. Transitions were monitored a m/z $734{\to}577$ and $734{\to}158$, with m/z $734{\to}577$ chosen for quantification. Recovery of erythromycin from fish and shrimp fortified at the 10 ng/mL, 50 ng/mL and 100 ng/mL were 91.6-109.4%, 84.4-111.2% and 98.8-109.6% with high precision, respectively. Limits of quantification and limits of detection of erythromycin in both fish and shrimp were 10.0 ng/mL and 1.0 ng/mL, respectively. This analysis method for erythromycin has been proposed for registration in the Korean Official Methods of Food Analysis and has been utilized for fishery products analysis by the Korea Food and Drug Adminstration and the National Fisheries Products Quality Inspection Service.

• 한국수산과학회지
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• 제54권5호
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• pp.691-697
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• 2021

Vibrio parahaemolyticus associated with acute hepatopancreatic necrosis disease (Vp_AHPND) and Enterocytozoon hepatopenaei (EHP) are the two most important pathogens in shrimp aquaculture and they have caused enormous losses to the shrimp industry worldwide. In ponds, the major target organ for the two pathogens is the hepatopancreas, and infection with EHP is a known potential risk factor for Vp_AHPND infection. This study aimed to develop a PCR (polymerase chain reaction)-based diagnostic method for simultaneously detecting Vp_AHPND and EHP. The newly developed PCR diagnostic method could be used to test various samples, such as seawater, shrimp, and feces. The diagnostic method exhibited high sensitivity and specificity for both pathogens. This will help reduce the potential economic losses that may have been caused by the two major shrimp pathogens, Vp_AHPND and EHP, and will allow for the efforts and time spent combatting them to be dedicated elsewhere.

• Nuclear Engineering and Technology
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• 제1권1호
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• pp.23-31
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• 1969

젓새우(Acetes chinensis), 피둥어꼴뚜기 (Todarodes Pacifcus, 속칭 동해안산의 오징어), 젓꼴뚜기 (Loligo beka)를 1 Mrad까지의 각 성량의 ${\gamma}$선을 조사하여 이것들을 2~4$^{\circ}C$에서 저장하여 방사선에 의한 저장효과를 시험하였다. 원료와 저장중의 어체선도는 관능검사, 화학적 검사 (VRS, TMA-N량), 생화학적검사 (Hypo-xanthine 량) 및 세균학적검사 (생균수)에 의거하여 판정하였다. VRS 값은 3어종에 있어서 모두 관능검사치와 잘 부합되지는 않으나 TMA-N, Hypoxanthine 식 및 생균수는 관능검사치와 잘 부합되며, 각 어종의 선도판정치로서 이용할수 있다. 비조사 젓새우는 3일간의 저장이 가능하나 최적선량 0.12-0.20 Mrad에서 8일간까지 저장할 수 있고, 피둥어꼴뚜기는 8일간의 저장을 최적선량 0.20-0.30 Mrad 에서 14-21일간의 저장이 가능하였으며, 젓꼴뚜기는 5-6일의 저장기간이 최적선량 0.12-0.20 Mrad에서 약 10일간의 저장이 가능하였다.

• Journal of Applied Biological Chemistry
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• 제63권3호
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• pp.203-209
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• 2020

This study focused on the preparation and characterization of anti-wrinkle peptides from the salted and fermented shrimp (Acetes japonicus) inoculated with Salinivibrio cibaria BAO-01 (SFSC). The results showed the proximate composition of SFSC to be 9.23% water, 75.32% protein, 0.23% fat, and 13.3 mg/g ash. Interestingly, the S. cibaria fermentation significantly increased the amount of methionine, leucine, and arginine. The in vitro antioxidant activity was assayed by the diphenylpicrylhydrazyl method and its IC₅₀ value was found to be 43.02±2.84 ㎍/mL. It was observed to inhibit the activity of elastase, tyrosinase, collagenase, and hyaluronidase. The IC₅₀ values of SFSC were 182.75±12.38 ㎍/mL for anti-elastase activity, 186.78±7.95 ㎍/mL for anti-tyrosinase activity, 444.4±34.81 ㎍/mL for anti-collagenase activity, and 1447.95±28.92 ㎍/mL for anti-hyaluronidase activity. These results suggest that salted and fermented shrimp has strong potential for the development of nutricosmetic products.

• 한국식품과학회지
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• 제37권4호
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• pp.519-524
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• 2005

국내산 소금과 수입산 소금의 무기질 및 중금속 함량의 차이와 이들 소금이 새우젓의 무기질 및 중금속 함량에 미치는 영향을 파악하였으며, 실제 시판되고 있는 새우젓을 산지별로 구입하여 무기질 및 중금속 함량을 분석하였다. 국산 천일염과 그것으로 제조한 새우젓은 중국산에 비해 Cu, K, Mg의 함량이 많았으며, 중국산 천일염과 그것으로 제조한 새우젓은 Mn, Na함량이 높은 것으로 나타났다. 그러나 시판새우젓에서는 산지에 따른 무기질의 차이가 나타나지 않았다. 중금속을 분석한 결과 시판 소금은 Pb, Hg 및 As는 검출되지 않았으나, Cd는 식품공전의 규정(<0.5ppm) 이하인 0.07-0.30ppm의 함량으로 검출되었다. 20 종의 시판 새우젓의 경우, Cd가 0.1 ppm(ND-0.5 ppm)의 함량으로 검출되었으며, 실험실 제조 새우젓의 경우, Pb이 0.3ppm(ND-0.8ppm)의 함량으로 검출되었으며, 다른 중금속(As, Hg, and Ni)은 검출되지 않았다.

• Fisheries and Aquatic Sciences
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• 제19권7호
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• pp.29.1-29.6
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• 2016

In the present study, we investigated to the antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of the northern shrimp (Pandalus borealis) by-products (PBB) hydrolysates prepared by enzymatic hydrolysis. The antioxidant and ACE inhibitory activities of five enzymatic hydrolysates (alcalase, protamex, flavourzyme, papain, and trypsin) of PBB were evaluated by the 2, 2'-azino-bis [3-ethylbenzothiazoline-6-sulfonic acid] ($ABTS^+$) radical scavenging and superoxide dismutase (SOD)-like activities, reducing power and Li's method for ACE inhibitory activity. Of these PBB hydrolysates, the protamex hydrolysate exhibited the most potent ACE inhibitory activity with $IC_{50}$ value of $0.08{\pm}0.00mg/mL$. The PBB protamex hydrolysate was fractionated by two ultrafiltration membranes with 3 and 10 kDa (below 3 kDa, between 3 and 10 kDa, and above 10 kDa). These three fractions were evaluated for the total amino acids composition, antioxidant, and ACE inhibitory activities. Among these fractions, the < 3 kDa and 3-10 kDa fractions showed more potent $ABTS^+$ radical scavenging activity than that of > 10 kDa fraction, while the > 10 kDa fraction exhibited the significant reducing power than others. In addition, 3-10 kDa and > 10 kDa fractions showed the significant ACE inhibitory activity. These results suggested that the high molecular weight enzymatic hydrolysate derived from PBB could be used for control oxidative stress and prevent hypertension.

• 한국식품영양과학회지
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• 제35권8호
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• pp.990-996
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• 2006

Ci-ELISA를 이용하여 여러 가지 물리적 처리(초고압, 가압가열, 초음파 및 microwave 처리)에 의한 새우 allergen 및 allergenicity의 변화를 살펴본 결과는 다음과 같다. 초고압 처리에 의해 새우의 allergenicity는 압력이 400 MPa까지 증가함에 따라 새우 allergen과 mAb, 환자혈청과의 결합력이 감소하였으며, 특히 400 MPa로 압력 처리했을 때 mAb와 새우 allergen과의 결합력이 50% 이하로 감소하였다. 새우 allergy의 allergenicity 변화를 알아보기 위해 5, 10, 30, 60분간 초음파 처리한 결과는 5, 10, 30분간 초음파 처리 시 처리시간이 길어짐에 따라 새우 allergen과 mAb와의 결합력이 감소하였으며 특히 60분간 처리한 경우에 있어서는 결합력이 60% 이하로 감소하였다. 가압 가열 처리$(121^{\circ}C,\;1.4\;kg/cm^2)$와 microwave 처리(2,450 MHz)에 의한 새우 allergy의 allgergenicity 변화를 살펴본 결과 처리시간이 증가하여도 새우 allergen과 mAb와의 결합력이 크게 감소하지 않았다. 즉 20분간 microwave 처리 시 85% 이상의 높은 결합력을 보였으며 60분간 가압 가열처리에 의해서는 70% 이상의 결합력을 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제14권1호
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• pp.82-87
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• 2001

A feeding trial was conducted to evaluate the effects of replacing fish meal (FM) with ensiled shrimp by-product (ESB) in a cassava root meal and rice bran-based diet on the performance and carcass characteristics of growing pigs. Thirty six crossbred (Large White$\times$Mong Cai) pigs, with an average initial BW of 19.4 kg, were randomly allocated to one of three different dietary treatments in which the crude protein of the FM was replaced with 0, 50 or 100% ESB. The animals were fed restrictedly and at the end of the experiment at a BW of about 90 kg, 6 representative animals in each treatment group were slaughtered for carcass quality evaluation. Animal growth performance and daily feed intake were significantly reduced (p<0.05) by the inclusion of shrimp by-products in the diets, whereas feed conversion ratios and carcass measurements were not significantly affected (p>0.05). Daily weight gains of the pigs fed the 100% FM diet and 50% ESB diet were significantly (p<0.05) higher than those of pigs fed the 100% ESB diet. In conclusion, from an economical as well as performance point of view, ESB can replace 50% of the crude protein of FM in cassava root meal and rice bran-based diets for growing pigs with a low genetic growth potential.

• Food Science and Biotechnology
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• 제17권5호
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• pp.919-924
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• 2008

The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and $5^{\circ}C$) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at $25^{\circ}C$ for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at $25^{\circ}C$ was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures ($25^{\circ}C$).

• 한국조리학회지
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• 제19권3호
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• pp.105-115
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• 2013

본 연구는 크릴육으로 크릴반응향을 만들어 휘발성 향기 성분을 살펴보고 이를 데리야끼소스에 적용하여 데리야끼소스의 기초자료를 마련하기 위한 연구이다. 따라서 본 연구를 위해 먼저, 반응향 제조에 크릴육을 이용하였고 이의 가수분해물을 이용해 Grilled-type과 Boiled-type으로 나누어 실험하였다. 또한, 반응향의 휘발성 향기성분을 알아보기 위하여 반응액 20 mL로 휘발성 성분을 포집하고 이것을 GC-MSD로 분리 동정하였다. 제조되어진 3가지 데리야끼소스를 10가지 항목인 삶은 야채향, 삶은 감자향, 삶은 새우향, 구운 새우향, 비린 향, 톡쏘는 향, 탄 향, 달콤한 향, 화학취, 진흙냄새와 좋아하는 정도에 대한 순서를 살펴보았으며 그 연구 결과는 다음과 같다. 크릴육의 Grilled-type에는 35개, Boiled-type에서는 33개의 휘발성 성분이 분리 동정되었다. Grilled-type에서는 황함유화합물, aliphatic compounds, alcohol류, ketone류, pyrazine류, other aromatic compounds의 순으로 휘발성 성분이 많았고, Boiled-type에서는 aldehydes, furans, other nitrogen- containing compounds의 순으로 휘발성 성분이 많았다. 데리야끼소스의 관능검사 결과는 boiled shrimp, roasted shrimp, sweet한 항목에서 유의적인 차이가 나타났다. 이상의 결과로 크릴을 이용하여 크릴반응향을 만들어 이를 적용한 데리야끼소스의 제조 가능성이 있는 것으로 나타났다.